MEAT LOAF STUFFED WITH PROSCIUTTO AND SPINACH
Steps:
- Line a work surface with a 15-inch-long sheet of plastic wrap. In a bowl, mix the flour with the remaining 1/2 cup of bread crumbs. Sprinkle half of the crumb mixture all over the plastic wrap. Transfer half of the meat loaf mixture to the plastic and press it into a 12-by-10-inch rectangle, about 1/2 inch thick. Lay half of the spinach leaves over the meat, leaving a 1-inch border on the short sides. Arrange half of the carrots over the spinach, and top with half the prosciutto and sliced cheese. Starting from the long end of the plastic wrap closest to you, tightly roll up the meat loaf, tucking in the filling and using the plastic wrap to guide you; discard the plastic. Repeat with another 15-inch sheet of plastic and the remaining bread crumbs, meat mixture, spinach, carrots, prosciutto and cheese. Drizzle each meat loaf with 2 tablespoons of oil. Put the rosemary sprigs in the bottom of a broiler pan and pour in the red wine. Cover with the broiler pan grate. Set the meat loaves about 2 inches apart on the grate. Bake in the center of the oven for 40 minutes. Turn the broiler pan around and pour the water through the grate. Continue baking for about 35 minutes longer, or until an instant-read thermometer inserted in the center of each meat loaf registers 165°. Transfer the meat loaves to a carving board and cover loosely with foil. Discard any cheese from the bottom of the pan and strain the pan juices into a small saucepan. Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes. Pour into a serving bowl and season with salt and pepper. Using a serrated knife, slice the meat loaves 1 inch thick and serve, passing the pan juices at the table. Make Ahead - The unbaked meat loaves can be refrigerated overnight. Let return to room temperature before baking.
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Isabella Bartner
isabellab43@gmail.comI'm allergic to spinach, so I'll have to find a substitute for it in this recipe.
Ravi Rav
rav_ravi51@hotmail.comThis recipe looks delicious, but I'm not sure if I can find prosciutto and spinach at my local grocery store.
Camille VanOrden
vcamille86@aol.comThis recipe is missing some important information. It doesn't say what temperature to cook the meatloaf at or how long to cook it.
Shereen Almomani
a.shereen97@gmail.comI'm not a fan of meatloaf, so I probably won't be making this recipe.
FARIHA 333
fariha333@hotmail.comThis recipe seems a bit complicated. I'm not sure if I have the time to make it.
Aryan Chataut
aryan_chataut@gmail.comI'm not sure about the combination of prosciutto and spinach in meatloaf, but I'm willing to give it a try.
Osayomore Holy
o57@yahoo.comThis recipe sounds delicious. I can't wait to try it.
Murahid 110
110_murahid75@gmail.comI'm looking forward to making this meatloaf again soon.
Ming Wong
wong_m57@gmail.comThis meatloaf is a great way to use up leftover prosciutto and spinach.
Court Boyd
cb@hotmail.comI'm not a big fan of meatloaf, but this recipe changed my mind. It was so flavorful and moist.
afraz dj
dj_a64@aol.comDelicious!
Grootman Malume
m.g@yahoo.comThis meatloaf is so easy to make and it's always a hit with my family.
ImNotImportant
imnotimportant47@yahoo.comI made this meatloaf for a potluck and it was a huge success. Everyone loved it!
Laura Saylor
l.s99@yahoo.comThis is the best meatloaf recipe I've ever tried. The prosciutto and spinach give it a unique and delicious flavor.
Siyanda Siyanda
s-siyanda79@gmail.comI've made this meatloaf several times now and it's always a crowd-pleaser. It's easy to make and always comes out perfectly.
Agron Pacolli
p@gmail.comThis meatloaf was a hit with my family! The prosciutto and spinach added a delicious flavor and moisture to the meatloaf. I will definitely be making this again.